Thursday, 11 June 2015

Roasted Potatoes

Easy to make and delicious Crispy roasted potato wedges. Potatoes tossed in butter, heavy cream, chilli flakes, mixed herbs,  ground black pepper and roasted in the oven until crispy and golden.  



  • 2 Large Potatoes ( Use Russet Potatoes if available )
  • 1 Tablespoon salted butter at room temperature
  • 1/2 Teaspoon Red Chilli Flakes
  • 1/2 Teaspoon dried mixed Herbs ( I used thyme, oregano and rosemary)
  • 1/4 Cup Heavy Cream
  • Freshly ground black pepper to taste
  • Salt to taste
  • 2 Tablespoon finely chopped cilantro leaves or parsley 


1. Wash potatoes. Cut them into wedges lengthwise. Make sure you cut them to equal size for even baking
2. In a large mixing bowl, add potato wedges. Add softened salted butter
3. Add red chilli flakes, dried herbs, ground black pepper
4. Add heavy cream. Season with salt. Mix everything together using a spatula or spoon

5. Sprinkle chopped cilantro leaves or parsley leaves and toss

6. Grease a baking tray and place the potato wedges on the tray. Do not overlap / crowd the tray.

7. Sprinkle little bit more ground black pepper and cilantro leaves and bake in the preheated oven at 180 C / 375 C for 35 minutes or until the potatoes are crispy and have nice brown color over the edges

8. Turn the baking tray once or twice during the baking process 
9. Once they are baked, serve hot with ketchup or chilli sauce or with your favourite dip



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